Japanese recipe: How to prepare the Mitarashi sauce for dangos

1) Put the Dashikon leaf to marinate in 450 ml of water for an entire night. Afterwards put the water and the Dashikon leaf in a saucepan and begin to heat the water at medium flame.
Take the Dashikon leaf out of the fire before the water begins to boil.

2) Add the 360g of sugar to the water and mix well until sugar is completely melted, continue to leave the flame power at the medium level, when the sugar is well melted you can proceed with the next step.

3) At this time, add the 30g of amid syrup, you can find this type of syrup in specialized shops or even on ebay. Make accurately melt also this ingredient, ever at medium flame, to pass to the following ingredient.

4) Now it's time to add to our sauce the 100ml of concentred miso sauce, you can find also this ingredient in specialized shops, generally sold in bottles.

5) Now you have to add the amaranta roots flour. In a separate container put the 100ml of water and pour slowly the flour, when the compound is homogenous add it to the sauce and mix well.

6) You have almost finished! Continue to cook at medium flame, until the sauce becomes from opaque to transparent. When the sauce becomes transparent, switch out the fire and you have finished!